Recipe Note

You must avoid whisking the batter too long (unlike buckwheat flour) and if there are still lumps, you should pass it through a Chinois strainer. Either way, it is always be advantageous to filter systematically. 

Mixing the batter with a whisk or over-whisking will make our crêpes rubbery. 

For very large quantities, you can use a drill with a paint mixer attachment, but never use a blender or electric mixer. 

Let the dough rest for at least one hour at room temperature. 

Some prefer to let it sit up to 24 hours in the refrigerator, and then add flavoring like vanilla and rum. 

The purists will not add any flavoring, but like most simple food, the best ingredients will make a better crepe, so choose a good flour, good quality milk & cage free eggs for a better result. 

 The fluidity can optionally be improved by stretching the batter with water. Do not add milk after the resting stage.